Ingredients
- x2 Healthy Loaf 3 pack Wraps
- x 250ml passata
- x1 can diced tomatoes
- 600g ricotta
- 200g frozen chopped spinach, thawed (you can increase this if desired)
- Season with salt and pepper to taste
- 1 teaspoon ground Nutmeg
- x2 egg yolk (you might like to experiment with some of these options to make a vegan alternative)
- x1 can diced tomatoes
- ¾ cup of tasty cheese to melt on top (after baking you could sprinkle vegan cheese as an alternative)
Method
Serves 3
- Preheat the oven to 180 degrees
- Lightly grease an oven proof dish
- Pour the tomato passata, spread it over the base of the dish
- Place the ricotta, spinach, salt, pepper, nutmeg and egg yolks into a bowl and mix well to combine
- Lay one wrap on a chopping board and spoon the ricotta mixture down the centre, you want to distribute the ricotta mix evenly between the six wraps. Roll the wrap to form a tube (with the ricotta in the middle).
- Place the wraps side by side in the over roof dish and top with the diced tomato
- Season to taste and sprinkle the grated cheese evenly on top
- Place in the oven until the cannelloni is heated through and the cheese is melted and golden brown, approximately 15 minutes.
- Serve while hot, lovely on its own or with a fresh side salad